Thai green curry with chicken
Green curry paste fried until fragrant, then loosened with coconut milk and stock and simmered with chicken thigh, aubergine and mangetout. The sauce stays deliberately loose, the way it is served in Thailand.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Makes
- 4 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 678kcal
- Protein
- 25g
- Carbs
- 70g
- Fat
- 32g
Where the calories come from
- Protein 15%
- Carbs 42%
- Fat 43%
- Fibre
- 3.6 g
- Sugar
- 8.3 g
- Salt
- 1.89 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£3.18a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 5 tbsp Thai green curry paste
- 2 cloves of garlic, minced
- 4g fresh ginger, finely grated
- 1 tbsp lemongrass paste
- 2 tbsp vegetable oil
- 240ml reduced salt chicken stock
- 400g coconut milk, full fat
- 2 tsp fish sauce
- 2 tsp sugar
- 6 kaffir lime leaves, torn in half
- 350g chicken thigh, skinless boneless, sliced
- 200g aubergine, cut into 1cm slices
- 120g mangetout, trimmed
- 8g Thai basil, leaves picked
- 1 tbsp lime juice
- 300g jasmine rice, to serve
Method
Put the rice on first, so it is done before the curry starts. Rinse it and cook it on the hob in twice its volume of water, for about 12 minutes, until tender and the water is absorbed, then keep it covered until you need it.
Get the oil hot in a heavy pan over a medium-high heat. Fry the green curry paste in it with the lemongrass paste, ginger and garlic for 2-3 minutes, until the paste has dried out and smells fragrant. Keep your face back from the pan while the paste fries.
Stir in the chicken stock and coconut milk, working the paste in until it dissolves.
Add the sugar and fish sauce and drop in the torn lime leaves. Let it come up to a gentle simmer.
Stir in the chicken and cook it for 7 minutes with the heat turned down to a gentle bubble.
Add the aubergine and cook for 5 more minutes, until soft. Taste the sauce and add more fish sauce or sugar if it needs it.
Add the mangetout for the last 2 minutes, then stir through the lime juice and Thai basil. The sauce is meant to stay thin, so take the pan off the heat now rather than reducing it further.
Divide the rice between bowls and spoon the curry over the top.
Adapted from RecipeTin Eats
